Candy Apples Recipe (With Video and Step-by-Step)

Servings:

6 to 12

Yield:

Makes 6 medium or 12 mini candy apples

Our foolproof candy apple recipe is a classic Halloween sweet that's perfect for anyone who is craving a sticky candy treat. And, making candy apples is easier than you might think. Essentially, you are coating fresh apples in a sugar shell. As it cools, the shell will crisp and harden to perfection. That’s when it’s time to sink your teeth in. Each bite is packed with fresh, tart apple flavor, plus a honey-like sweetness from the candy coating. Get your kids or friends involved for an afternoon of autumnal fun with a delicious payoff.

What Are Candy Apples?

Candy apples are pretty much what they sound like—fresh apples coated in candy. Nowadays, candy apples are a staple at orchards and state fairs across the country, but they were actually invented as a decoration. A New Jersey candy maker coated apples in melted cinnamon hard candy to display in his shop window, hoping to catch the eyes of holiday shoppers. Somewhere along the way, people realized how tasty they are. More often, a touch of red food coloring is added to the sugar syrup that is now used to coat the apples rather than the original hard candy.

The Best Apples to Use for Candy Apples

Any crisp, hearty apple will work well for candy apples. You want to choose an apple that will hold up when dipped into the hot sugar. In addition, you want an apple that is a little more tart than sweet, since the sugar coating provides plenty of sweetness. The types of apples we love to use are Granny Smith, Fuji, and Gala apples.

Using a Candy Thermometer

A candy thermometer will be your best helper when making candy apples (or any kind of candy for that matter). Reaching the right temperature is the most important step in this recipe. If the syrup isn't hot enough, the candy coating will slide off the apples. If the syrup is too hot, the candy coating will become too hard to eat. Invest in a candy thermometer, and we can guarantee success.

The Hard Crack Stage of Candy Making

Our candy apple recipe calls for cooking the candy to the hard crack stage. It is the highest temperature you can take sugar to when making candy. At the hard crack stage, almost all the moisture will have evaporated from the sugar, leaving you with a brittle candy that shatters nicely.

Food Coloring

While you can make candy apples without food coloring, red food coloring is often added to the candy for decoration. If you want to color the candy, there is no reason you need to use red coloring, feel free to switch it up and have fun with colors. Tinting the candy orange, black, or purple is a fun way to celebrate Halloween. No matter which color you choose, we recommend using a gel food coloring, such as Americolor.

Directions

Ingredients for Candy Apples — Jason Donnelly

Prep baking sheet, wash apples, and combine coating ingredients:

Line a baking sheet with parchment paper; butter parchment, and set aside. Scrub apples with cold water, then dry well. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using.

Jason Donnelly
Cook candy coating:

Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300°F and 310°F (hard crack stage), about 20 minutes.

Jason Donnelly
Prepare apples:

Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside.

Jason Donnelly
Coat candy apples, and let cool:

When candy mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated.

Jason Donnelly
Cool:

Transfer to prepared baking sheet; allow to cool.

Jason Donnelly

Storing Candy Apples

Candy apples will remain fresh in an airtight container in the refrigerator for about three to four days. Since you have to poke a hole in the apples to insert the stick, the apples will begin to lose their freshness more quickly than the fruit usually does.

Frequently Asked Questions

What is the difference between candy apples and caramel apples?

The difference between candy apples and caramel apples comes down to their coating. Candy apples, like this recipe, have a much crisper coating, similar to hard candies. Caramel apples are dipped in a softer caramel candy coating, which doesn't harden as much and remains sticky and chewy.
Should you wash apples before making candy apples?

Yes, you should always wash the apples before making candy apples. We recommend washing them before you coat them in the candy mixture to make sure any dirt, bacteria, or pesticide residue is removed. Another reason to wash them is that some apples can be waxy, and this may mean the candy doesn't stick as well to the surface of the apple.
What is the coating on a candy apple made of?

The coating on a candy apple is made of a mixture of sugar, corn syrup, food coloring (optional), and water. These ingredients are cooked to the hard crack stage so that they become a candy. While hot, the candy is liquid, but it sets up firm as it cools after the apples have been dipped in it.
How do you eat a candy apple?

The best way to eat a candy apple is by holding the wooden stick inserted into the apple, so you do not need to touch the sticky candy coating with your hands. Even so, candy apples can be messy and we suggest having napkins on hand. Whether you eat in a circular motion or up and down is a matter of personal preference.